Monday, September 22, 2014

Eggplant with Marinara and Mozarella

I'm really not sure what to call this, other than delicious. It is warm, comforting, low-carb, and completely more-ish. Make sure to find (or make) a marinara sauce that you love, since it will be a major player in this dish!

I came up with this one afternoon when I wanted something hot and yummy for lunch. I set this up on the stove to bubble away. It simmered, covered, while I made some lunch for the kids. Once they were set up, my lunch was good to go! You can cook this either on the stove, covered, over medium low heat, or in the oven, at 300. Be careful in the oven, as the cheese can burn!

Slice yer eggplant. 

Smother yer eggplant.

Cover yer eggplant. 

Cheese yer eggplant. 

Cook yer eggplant.

Devour yer eggplant. 

Yer welcome. 


Eggplant with Marinara and Mozzarella
Serves 4

Ingredients:
2 eggplant (Chinese, or American)
Marinara sauce (enough to cover the eggplant)
2 cups part-skim mozzarella cheese

Slice eggplant, and layer in a cast-iron skillet. Cover with marinara sauce, and top with cheese. Simmer over medium low heat, or bake in 300 degree oven, until cheese is warm and melted, and the eggplant is cooked through - about 20 minutes.

Enjoy!

Monday, September 1, 2014

Bacon Wrapped Turkey Meatloaf (aka Turkey Fatty)

When I first started researching kamado grills, a few recipes came up over and over. Boston butt. Ribs. Atomic buffalo turds. Fatties. 

Some were more obvious than others. (i.e.- ribs!) Some, less so. (ATB's are bacon wrapped stuffed jalapeƱos.)

Tonight, I attempted my first fatty! A fatty is, at its most basic, a weave of bacon wrapped around a log of sausage, filled with onions, peppers, and plenty of cheese. They are called FATtie for a reason! 



When I made mine, I attempted to slim it down a touch. I used ground turkey instead of sausage, for starters. I also chose to simply mix in chopped onion and spices, rather than do a cheesy filling. I used regular bacon instead of turkey bacon, as I didn't want the loaf to come out too dry or crumbly. 

The resulting loaf got thumbs up from 6/7 diners. (SJ didn't like the flavor, but choked it down, slathered with ketchup.) 


This loaf fed four adults and three children, with about half the loaf left over. We had this with a generous portion of salad, some cubed melon, and Mai fun chow mein. 

Enjoy! 



Aunt LoLo's Turkey Fatty 
Serves 8-10 

Ingredients:
1 lb. lean ground turkey
1 pound bacon (not thick cut)
1/4 cup steel cut oats
1 yellow onion, diced 
2 tsp garlic salt 
2 tsp dried parsley
1 tsp ground black pepper 
1 tsp ground dried cumin 

Preheat kamado grill (or oven) to about 375. Set it up for indirect heat, with a large drip pan. 

While that is heating up, make your bacon weave. Lay out 8 strips of bacon horizontally, sides touching. Starting at one side, lay strips of bacon vertically across your horizontal strips, lifting alternate slices to allow the vertical pieces to go over/under alternating slices to make a solid mat of woven bacon. 

In a large mixing bowl, use a spoon to combine remaining ingredients. Carefully from the ground meat mixture into a log in the middle of your bacon mat. Gently use the mat to wrap the log, tucking in all ends. Sprinkle with ground black pepper. 

Use a large spatula (or a surgeon-steady hand) to move the wrapped load to the grate of your grill. Cook until the internal temperature reaches 165 (about 1.5-2.5 hours). Serve sliced, with ketchup. 

Enjoy! 

Wednesday, August 20, 2014

Tuna salad salad



I was looking for a salad that would appeal to both my tastes and those of my 7 year old. I assumed she wouldn't love tuna with blue cheese.....but I thought she would enjoy the classic combo of canned tuna and sweet relish. I was right! 

If I am only eating salad for lunch, I can eat an entire head of romaine on my own. If your appetite for salad is less robust, or if you are presenting this as a side dish, this can serve a few more people. 

Tuna Salad Salad 
Serves 1-4

Ingredients: 
1 head romaine, chopped, washed, and dried 
1 can tuna, drained
2-3 tbsp sweet pickle relish (or to taste)
2-3 tbsp blue cheese dressing (or to taste) (optional- substitute mayonnaise or any other dressing of your choice)

Combine all ingredients in a large bowl and stir to mix well. Top with cashews and crumbled cheese if desires. Serve immediately. 

Tuesday, August 5, 2014

Crispy Pork Belly (Siu Yuk) on a Kamado grill

Guys, sometimes a recipe is just whatever I jot down after I'm done cooking...and sometimes, that has to be good enough, for now. Otherwise, I will lose the recipe, and all that hard work is wasted! So - Siu Yuk on a Kamado Joe. Enjoy.

Kamado-cooked Siu Yuk (Crispy Pork Belly)

Ingredients:
Pork belly, skin on
Powdered ginger
5 Spice powder
White pepper
Salt

Score the skin, or poke it several times with a knife. Rub the meat with seasonings, in order listed (ginger, 5 spice, white pepper, salt). Be generous!

Cook on a kamado grill over indirect heat at 250 for 1 hour. Move to direct heat and increase heat to 350. Watch carefully, cooking just until the skin is crispy.

Next time:
Rub the night before, and allow the meat to soak in the flavors.
Cook for at least 2 hours, until the meat is very tender.
Make sure the grill is set up for direct AND indirect grilling - I destroyed an oven kit moving my diffuser stone out of the way.


Guilt free Double Chocolate Cookies


Guilt Free Double Chocolate Cookies
Makes 16 cookies

Ingredients:
2 cups old fashioned oats
2 medium bananas
2 tbsp cocoa
1 tsp vanilla
1/2 cup chocolate chips 

1. Blend the oats in a blender or food processor until ground to a course flour. 

2. Mash the bananas with the cocoa and vanilla until only a few small lumps remain. 

3. Combine oat flour with banana mixture and stir until just moistened. Add chocolate chips and fold to combine. 

4. Portion out onto a greased cookie sheet.  Cook at 350 for 9-12 minutes, or until just set. Enjoy warm or cold. 

Friday, July 4, 2014

Breakfast "pizza"

This came together quickly and made a really satisfying lunch! 


Aunt LoLo's Breakfast "pizza"

Ingredients:
1 cup (100 g.) cauliflower, diced or grated (2 greens)
1 egg (1/3 lean)
2 oz. low fat mozarella, shredded (1/3 lean)
2 oz ham, chopped (1/3 lean)

In a cast iron skillet, stir fry the diced cauliflower until dry and just golden. Dump into a heat-resistant mixing bowl. Add 1 egg and stir to combine.  

Spray pan with Pam and dump your batter in. Spread it around until it is approximately 9" across. Cook over medium heat until cooked through, flipping it once. 

Remove to a plate, top with cheese and ham, and microwave 30-60 seconds, until cheese is melted. 

Enjoy! Serve with 1 cup of romaine lettuce to round out a balanced lean and green meal. 

Friday, June 27, 2014

MaMa's Garlic Sauce

My mother in law made this sauce the other night for a large family dinner as a second option for dipping boiled shrimp. It was marvelous, and a big hit! I sent the leftovers home with my sister, which (by Murphy's Law) meant my husband of course desperately needed Garlic Sauce for his lunch the next day. 

He survived without his Garlic Sauce, barely, and I celebrated by begging his mother to teach me how to make it that night. We now have a small jar of this on the counter, and life is good again. 

This would be excellent drizzled on tofu, cooked veggies, mashed potatoes, rice, chicken....you get the idea. 



MaMa's Garlic Soy Sauce 

Ingredients: 
1/8 cup oil
10 cloves garlic, minced
1 cup soy sauce 
3-4 teaspoons sugar (or to taste) 

In a small frying pan, heat the oil over medium heat. It is ready when a wooden chopstick or spoon stuck into the oil puts it bubbles. 

Remove from heat to let cool slightly. Test the oil by dropping a piece of the minced garlic in- if it sizzles and gently starts to cook, your oil is ready. (If it sizzles violently and immediately turns dark brown, your oil is too hot.) 

Add your chopped garlic to the oil in the pan, and put it back over medium-low heat until the garlic is fragrant and cooked through. Test it by fishing a piece out and trying it. It should be nutty, slightly sweet, and not bitter or overly spicy. 

Remove from heat, allow to cool, and pour your garlic oil into a glass container. When completely cool, add soy sauce. Finish the sauce by stirring in sugar, to taste, about 3-4 teaspoons. 


Enjoy!